Corn Soup with Vegetables

Corn Veg Soup

Corn Soup with Vegetables is a soup with a Chinese touch.


  • 1 can (450 grams) cream-style corn
  • 2 level tablespoons cornflour
  • 1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
  • 1⁄2 teaspoon Ajinomoto powder
  • 3 tablespoons butter
  • 2 tablespoons cheese

To be ground into a paste

  • 25 mm. (1″) piece ginger
  • 4 cloves garlic
  • 4 green chilies

For serving

  • chilies in vinegar and chili sauce grated cheese


1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.

2. Add the vegetables, butter, and cheese and boil for a few minutes.

3. Serve hot with chilies in vinegar and chili sauce or with grated cheese.

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Preeti Das writes articles on delicious, mouthwatering recipes with easy, step-by-step instructions, from over ten years of cooking experience. Preeti will provide you menu ideas with combination of food items for breakfast, lunch, evening snacks, and dinner, in authentic Indian style. The author has recreated some of the authentic dishes in a more healthy way, taking much less cooking time, so everyone can enjoy them more often.